“double-wrapping” method can keep bread fresh for up to three months.
🔬Science: Why does bread get soggy?
To solve this problem, we need to understand the cause. Bread ripening is not caused by drying out, but by a chemical process called starch retrogradation.
Baking phase: When baking bread, heat and water cause the dough to swell, gelatinize, and soften, making it elastic.
Maturation stage: As the bread cools and sits
on the counter, the starch molecules slowly recrystallize and push out the water. The bread hardens and hardens.
The Fridge Trap: This is the most counterintuitive fact about baking: starch
Comments